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Blueberry-Coconut Muffins
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Description
I have had this recipe for quite awhile and am not even sure who I got it from. You can even make the batter the night before and put it in the refrigerator. The next morning you can add the blueberries. These are delicious and your family will beg for more! Very unique taste.
Ingredients
- ½ cups Butter, Softened
- ¾ cups Sugar
- 2 teaspoons Lemon Zest
- 2 whole Large Eggs
- 5 Tablespoons Heavy Whipping Cream
- 1 cup All-purpose Flour
- ½ cups Sweetened Coconut Flakes
- ½ cups Fresh Blueberries
Preparation
Preheat oven to 350 degrees.
Spray 9 muffin cups with Baker’s Joy baking spray.
In medium bowl, beat butter, sugar and lemon zest at medium speed with an electric mixer until fluffy.
Add eggs, one at a time beating well after each addition.
Reduce mixer speed to low and add cream.
Beat in flour until just combined.
Stir in coconut & gently fold in blueberries.
Spoon batter into muffin tins evenly and bake for 25 minutes or until golden brown.
Remove from pan and cool completely on a wire rack.
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